Beef stocks are the perfect base for any sauce or soup you would like to make. It's very versatile and can even be enjoyed by itself with a bit of seasoning.
With this recipe you will make a large batch and will enable you to freeze several smaller batches to use whenever convenient.
- Beef Bones - 2kg- 2.5kg/4-5lb
- White Onions - 2 , peeled and cut in half
- Garlic Cloves - 4, peeled
- Leeks - 2, chopped
- Carrots - 2, chopped
- Celery - 1, chopped
- Bay leaf - 2
- Thyme - 1 handful
- Parsley - 1 handful
- Peppercorns - 1 tbsp.
- Salt - 1 tsp.
Preheat the oven to 220°C/425°F/Gas 7. Places the bones in a large roasting tin together with the onions and garlic cloves. Pour half a cup of water (125ml) in the roasting tin and roast the bones with the onion and garlic for 40 minutes.
When the beef bones are nearly done with roasting in the oven, pour 4-5 litres/16-20cups of water into a stockpot and bring to simmer. When the water is simmering, add the roasted bones, onions, garlic, leeks, carrots, celery, bay leaves, thyme, parsley, peppercorns and salt.
Bring to the boil and skim off any impurities that rise to the surface. Continue to simmer gently for 4-5 hours and keep skimming if necessary. The longer you simmer the stock, the intenser the stock will get so feel free to simmer up to 6 or 7 hours.
Add the end of the cooking time, pass the stock through a fine sieve and allow to cool for about one hour, then refrigerate. You can keep the stock in your fridge for about 3 days and in the freezer up to 3 months.